Joojeh Kebab (G,D,R,S)

Gluten Free, Dairy Free, Red Meat Free, Soy Free, Joojeh Kebab

A mouthwatering Persian style chicken kebab. This is one of my all time favorites!

This is probably a “Medium” Acid Rating (has a reasonable amount of lemon juice), but mixing it with the Greek style yogurt means it’s not an issue.

Rating – Medium: A bit of prep work for the marinade but totally worth it! Splitting up the prep and cooking steps make this an easy dish to cook. Prep the chicken in the morning and cook it for dinner in the evening!

Total time Estimate: 35-40 mins (excluding marinating time)

Prep Time – 12-15 mins

Marinating Time –10mins – 12 hours
– We recommend a long marinating time, such as 3-12 hours but the dish also works with just 10 minutes of marinating if you’re pushed for time! (or you forget)

Cooking Time: 18-21 mins

Equipment:

  • Oven
  • Mixing Bowl
  • Knife
  • Chopping Board
  • Kettle
  • Pestle & Mortar
  • Baking tray
  • Baking Paper
  • Slotted spoon
  • Small pan
Ingredients:
  1. 2 Chicken Breasts
  2. 400 grams of Greek Style Yogurt (Oatley Greek Style Yogurt is amazing!)
  3. Juice of 3 lemons (or 6 table spoons of lemon juice)
  4. 2 tablespoons of olive oil
  5. 1 teaspoon of ground turmeric
  6. 2 teaspoons of crushed sea salt
  7. Large pinch of saffron threads
  8. 3 table spoons of boiling water
  1. 4 Chicken Breasts
  2. 800 grams of Greek Style Yogurt (Oatley Greek Style Yogurt is amazing!)
  3. Juice of 6 lemons (or 10-12 table spoons of lemon juice)
  4. 3-4 tablespoons of olive oil
  5. 2 teaspoon of ground turmeric
  6. 3 teaspoons of crushed sea salt
  7. 2 x large pinch of saffron threads
  8. 6 table spoons of boiling water

Instructions

Marinade

  1. Boil water in the kettle
  2. While the water is boiling, crush the sea salt in the pestle & mortar
  3. Put the sea salt in the mixing bowl
  4. Now you’ll put the saffron in the pestle & mortar, grinding it up
  5. Pour the exact measure of boiling water (as selected above, depending on the number of people you’re cooking for) on top of the ground saffron and leave for 10 mins
  6. While we’re waiting for the saffron water mix to be done, mix the lemon juice, olive oil, turmeric, yogurt into the mixing bowl that already has the crushed sea salt, and mix thoroughly.
  7. Cut the chicken up as closely as you can into 2×1 inch cubes
  8. Pour the saffron water into the mixing bowl, and mix once the timer has gone.
  9. Put the chopped chicken into the bowl and mix in thoroughly
  10. Cover the bowl and place in the fridge for anywhere between 10 minutes to 12 hours

Cooking

  1. Pre-heat oven to the maximum it will go
  2. Place baking paper onto the baking tray
  3. Remove chicken from the mixing bowl with the slotted spoon, placing it onto the baking tray (covered with baking paper). Attempt to leave as much sauce in the mixing bowl as possible. We want to heat this up on the hob shortly. The more sauce the better!
  4. Once the oven has reached it’s temperature, reduce it to 250 degrees C
  5. Place the baking tray into the middle shelf of the oven and set a timer for 18-21 minutes
  6. While the chicken is cooking, place the remaining sauce from the mixing bowl into the pan and heat on the hob at a medium temperature. Make sure you mix often, to prevent a skin forming on top of the sauce. You want to cook this for about 10-12 minutes on the hob.
  7. After 18-21 minutes, take the chicken out of the oven and make sure it’s thoroughly cooked!
  8. Serve up the chicken with your choice of sides (rice/salad) and drizzle the sauce from the pan all over it

ENJOY!

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